Spicy Carrot, Cucumber and Fresh Avocado Salad

Spicy Carrot, Cucumber and Fresh Avocado Salad


4½ oz. sourdough bread, cubed
Olive oil, as needed
Salt, as needed
2 lbs. baby carrots, peeled, halved lengthwise
Cucumber Salad (recipe follows)
3 fresh California avocados, peeled, seeded, diced
½ oz. cilantro leaves
¼ cup extra virgin olive oil
1 t. sea salt
Toasted black sesame seeds, for garnish
Cucumber Salad
2 lbs. Japanese or pickling cucumbers, thinly sliced
5 oz. shallots, thinly sliced
¼ oz. Thai chili, thinly sliced
2 oz. ginger, finely julienned
3 cups rice wine vinegar
2 cups sugar
2 T. salt


1. Preheat oven to 350ºF. Toss sourdough bread cubes with 1 T. olive oil; sprinkle with salt. Spread on baking sheet; bake for 10-12 minutes until crisp and light-brown. Cool.

2. Bring large pot of water to a boil. Blanch carrots for 4-5 minutes until crisp tender. Drain carrots; place in bowl of ice water.

3. Drain cucumber salad, reserving some liquid. Drain carrots; mix with cucumber salad in large bowl with some cucumber salad liquid. Add diced avocado, sourdough croutons, cilantro leaves, sea salt and extra virgin olive oil. Mix gently. Add more salt or olive oil as needed, to taste.

4. Divide salad among six bowls (2½ cups per bowl). Drizzle each with a little more olive oil; sprinkle with sesame seeds.
For cucumber salad:
In large bowl, combine cucumber, shallot, chili, ginger, vinegar, sugar and salt. Mix well to dissolve sugar. Transfer to smaller container. Cover; refrigerate at least 2 hours or overnight.


6 servings

Reprinted with permission from the American Culinary Federation: Credit: Gregory Gourdet, Chef, Departure Restaurant and Lounge, Portland, Oregon
The National Culinary Review, October 2015

Avocado Ceviche Andina

Avocado Ceviche Andina

  • 1 small sweet potato, diced
  • 5 (4-5 oz.) sea bass fillets, deboned
  • 1½ t. cilantro
  • 1½ t. chopped aji limo chili
  • ¾ cup julienned red onion
  • 1 cup Amarillo Tiger’s Milk (recipe follows)
  • 1 ripe Peruvian Hass avocado, diced
  • 10 goldenberries, husks removed, halved
  • (tomatillos can be substituted)
  • Sea salt, to taste
  • Amarillo Tiger’s Milk
  • 10-12 limes
  • 1½ T. ginger, peeled, sliced
  • 5 garlic cloves, crushed
  • 5 cilantro stems, chopped
  • 1/3 cup aji amarillo chili pasteSea salt, to taste

1. In medium pot, put sweet potato and enough salted water to cover. Bring to a boil. Reduce heat; cover, cook for 10 minutes or until just tender on outside, firm in center. Remove from heat; shock in bowl of ice water. Set aside.

2. Cut sea bass in 1-inch diamond-shaped pieces. In large bowl, combine sea bass, cilantro, aji limo chili and red onion. Add amarillo tiger’s milk; carefully mix by hand to fully incorporate. Refrigerate for 15 minutes to marinate.

3. Gently mix in avocado, goldenberries and sweet potato. Serve immediately.
For amarillo tiger’s milk:
In medium bowl, juice limes. Mix in ginger, garlic and cilantro. Add aji amarillo chili paste; mix thoroughly. Season with sea salt, as needed. Reserve refrigerated.


4-6 serving

Reprinted with permission from the American Culinary Federation. Credit: Martin Morales, Owner/Chef, Ceviche, London, Flavor Ambassador, Avocados from Peru. The National Culinary Review, October 2015

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